Mushroom and Noodle Soup

Mushroom and Noodle Soup


  • 150g button mushrooms
  • 150g shiitake mushrooms
  • 1 litre good flavoured vegetable stock
  • 1 stalk lemon grass, finely chopped                                
  • 2cm piece of ginger, peeled and chopped
  • ½ lime, juice 
  • 1 kaffir lime leaf
  • 1 tbsp shoyu (soy sauce)
  • 1 garlic clove, crushed
  • 2 tbsp oil
  • 150g instant noodles

To serve

  • 2 spring onions, shredded
  • 1 tbsp sweet chilli sauce (or to taste)


  1. Cut stalks off the shiitake mushrooms and reserve. Slice all mushrooms, keeping the shiitake and button mushrooms separate. Set aside.
  2. Put the stock into a saucepan together with the shiitake mushroom stalks, lemon grass, ginger, lime juice, lime leaf and shoyu. Bring to the boil and simmer for 15 minutes. Strain, reserving liquid and discarding vegetables. Return liquid to pan and reheat.
  3. Add sliced shiitake mushrooms to the pan and simmer for 10 minutes. Meanwhile sauté the garlic and button mushrooms in about 2 tablespoons of oil, stirring all the time, until the mushrooms are softened. Add the mushrooms and garlic to the pan.
  4. Cook noodles according to packet instructions.
  5. Divide the noodles between four soup bowls and pour the hot soup over them, dividing the mushrooms between the bowls. Garnish with shredded spring onions and serve with chilli sauce.


  • For a summer version: thicken the soup with 2 tablespoons of cornflour mixed with a little water. Gradually stir this mixture into the soup at the end of the simmering time. Chill. Omit the noodles and instead, garnish with finely chopped red pepper and spring onions.
  • If you like, add a teaspoon or two of sherry to each bowl of soup.  

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